Preheat oven to about 350 degrees F

Season both sides of each chicken breast with Black Pepper and your favorite Adobo (I like with add cumin) (I don't recommend salt due to adobo seasoning) be sure to use plenty of seasoning as it can be lost after being mixed with the other flavors.

Once Oven is preheated place chicken on preferred pan and drizzle a small amount of olive oil over the chicken to aid the cooking process. bake for approx. 35 minutes depending on the size and thickness of the breasts.

While chicken is baking put a small sauce pot over medium heat and add a small amount of oil to barely cover bottom of pot.

Mince a small garlic clove and add to sauce pot. (careful not to use too much as it can become overwhelming)

Lightly sautee the garlic for a minute or two and then add the Frank's red hot sauce

Heat the sauce until it just begins to boil. You do not want a rolling boil. You just need enough heat so that the other spices will mix well.

Add creaole seasoning, cumin, and chili powder to taste. Continue heating for about 5-10 minutes so flavors will mix well. I largely free hand this part but add more than you think you will need as they can become lost when imulsified in the next steps.

Melt butter in a large mixing cup or bowl. You will be using a hand mixer so leave enough space at the top so it doesn't spill over.

Immerse hand mixer in butter and set to high speed. Slowly add hot sauce until desired color or taste is reached. Slow controlled pours are key to emulsifying the butter and hot sauce so be patient. If your container is deep you may need to work the mixer up and down to reach everything.

Grate cheddar cheese into a dish to prep for mixing.

After chicken has finished cooking shred using two forks

Place about half of your shredded chicken into a standard square casserole dish and pour half of your sauce and cheese over top. Add parsely for color Mix with a fork. Repeat for remainder

Place dish into oven for about 15 minutes